http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107494703-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3d0c3e0cdf941be0bc93c9af3a2e7ac1 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-04 |
| filingDate | 2017-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c6869cf5a1be05b2928cc04990a4742a |
| publicationDate | 2017-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107494703-A |
| titleOfInvention | A kind of processing method for improving dehydration asparagus rehydration |
| abstract | The invention belongs to asparagus processing technique field, and especially a kind of to improve the processing method for being dehydrated asparagus rehydration, specific method is as follows：（1）Pretreatment asparagus is made；（2）It is made and is frozen and dried asparagus；（3）Dehydration asparagus is made；（4）Vacuum packaging, sterilize, labelling, obtain finished product；The activity of the not only effective inactive enzyme of the present invention, so that polyphenol oxidase and peroxidase inactivation in asparagus tissue, suppress the generation of enzymatic browning, pigment and vitamin C is prevented to be oxidized, effectively reduce asparagus moisture, strengthen the permeability of asparagus cell membranes in tissue, improve its soluble solid content, it is suppressed the activity of microorganism and enzyme, at utmost retain original nutritional ingredient in asparagus, ensure the quality of dehydration asparagus, and cause cell rupture, increase rehydration passage, effectively improve the color and luster of dehydration asparagus, quality and restoration, make its lovely luster bright, bamboo shoot are aromatic strongly fragrant, tender and crisp sweetness after rehydration. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114747611-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108208154-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114668120-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108208154-B |
| priorityDate | 2017-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.